Zucchini Pizza Casserole

Why You’ll Love This Recipe

You’ll love this casserole because it’s packed with flavor and texture — tender zucchini, juicy beef, and gooey melted cheeses create a perfect harmony. It’s a wholesome, low-carb meal that’s easy to prepare and great for family dinners or meal prep. Plus, the combination of parmesan, mozzarella, and cheddar cheeses adds depth and richness.

Ingredients

4 cups shredded unpeeled zucchini
½ teaspoon salt
2 large eggs
½ cup grated Parmesan cheese
2 cups shredded part-skim mozzarella cheese, divided
1 cup shredded cheddar cheese, divided
1 pound ground beef
½ cup chopped onion
1 can (15 ounces) Italian tomato sauce
1 medium green or sweet red pepper, chopped

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat oven to 350°F (175°C).
2. Place shredded zucchini in a colander and sprinkle with salt. Let it sit for 10 minutes, then squeeze out excess moisture using a clean towel or cheesecloth.
3. In a large bowl, combine zucchini, eggs, Parmesan cheese, 1 cup mozzarella, and ½ cup cheddar cheese. Mix well and set aside.
4. In a skillet over medium heat, cook ground beef and chopped onion until beef is browned and onion is tender. Drain excess fat.
5. Stir in Italian tomato sauce and chopped pepper, simmer for 5 minutes.
6. Spread half of the zucchini mixture in a greased 9×13-inch baking dish.
7. Layer the beef and tomato sauce mixture over the zucchini layer.
8. Top with the remaining zucchini mixture, then sprinkle remaining mozzarella and cheddar cheese evenly over the top.
9. Bake for 35–40 minutes or until bubbly and cheese is melted and golden.
10. Let cool for a few minutes before serving.

Servings and Timing

Servings: 6
Preparation Time: 15 minutes
Cooking Time: 40 minutes

Variations

• Add garlic powder or Italian seasoning to the zucchini mixture for extra flavor.
• Use ground turkey or chicken instead of beef for a lighter option.
• Substitute part of the mozzarella or cheddar with pepper jack for a spicy kick.
• Add mushrooms or zucchini slices for extra veggies.
• Top with fresh basil or parsley before serving.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 15 minutes or until warmed through. Avoid microwaving to preserve texture.

FAQs

Can I use peeled zucchini instead?

Yes, but unpeeled zucchini adds extra texture and nutrients.

How do I remove excess moisture from zucchini?

After salting, squeeze the zucchini in a clean towel or cheesecloth to remove water.

Can I prepare this casserole ahead of time?

Yes, assemble it a day in advance and refrigerate before baking.

Is this recipe low-carb?

Yes, it’s a low-carb dish thanks to the use of vegetables and cheese.

Can I freeze leftovers?

Yes, freeze in airtight containers for up to 2 months. Thaw before reheating.

What cheese can I substitute?

You can use any combination of mozzarella, cheddar, Monterey Jack, or other favorite melting cheeses.

Can I add more vegetables?

Yes, adding mushrooms, spinach, or zucchini slices works well.

Can I use fresh tomatoes instead of canned sauce?

Yes, cook chopped fresh tomatoes down with herbs to make a sauce.

How spicy is this dish?

It’s mild, but you can add chili flakes or hot sauce for heat.

Can I make this vegetarian?

Replace ground beef with cooked lentils or plant-based meat substitutes.

Conclusion

This Cheesy Zucchini and Beef Casserole is a delicious and hearty meal perfect for family dinners or meal prepping. With layers of tender zucchini, flavorful beef, and melted cheeses, it offers both comfort and nutrition in every bite. Easy to customize and satisfying to eat, it’s sure to become a favorite.

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